I followed all the directions especially the 'medium high' heat, but they still came out blackened. The time I shortened and I tried turning down the heat, but they still didn't turn out right.
Potato-Crusted Chicken Fingers
Photo: Randy Mayor; Styling: Leigh Ann Ross
These chicken fingers are pan-fried in a small amount of canola oil and coated with a crispy mixture of baked potato chips and flour. Serve with broccoli and buttered penne for an easy weeknight meal.
Yield: Serves 4
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
40 Minutes
Total:
40 Minutes
Nutritional Information
Amount per serving
- Calories: 444
- Fat: 19.7g
- Saturated fat: 3g
- Monounsaturated fat: 10.7g
- Polyunsaturated fat: 5g
- Protein: 38.7g
- Carbohydrate: 25.2g
- Fiber: 1.3g
- Cholesterol: 140mg
- Iron: 2.1mg
- Sodium: 596mg
- Calcium: 69mg
Ingredients
- 6 ounces baked potato chips
- 3/4 cup all-purpose flour
- 1/2 cup 2% reduced-fat milk
- 1 large egg, lightly beaten
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into strips
- 1/2 teaspoon salt
- 3 tablespoons canola oil, divided
Preparation
- 1. Grind chips in a food processor, and place in a shallow dish. Place 3/4 cup flour in a shallow dish. Combine the milk and egg in a shallow dish. Sprinkle chicken with salt; dredge in flour. Dip chicken in milk mixture; dredge in ground chips.
- 2. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining oil and chicken.
Potato-Crusted Chicken Fingers Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Family
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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